For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
EMPLOYEE. A holder of a Food Purveyor License, a person in charge, a food employee, a person having supervisory or management duties, a person on the payroll, a family member, a volunteer, a person performing work under contractual agreement, or any other person working in a food establishment who transports food or food containers, who engages in food preparation, service or delivery or who comes in contact with any food, utensils or equipment.
FOOD. A raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum.
FOOD EMPLOYEE or FOOD HANDLER. An individual working with unpackaged food, food equipment or utensils, or food-contact surfaces. "Food employee" or "food handler" does not include unpaid volunteers in a food establishment, whether permanent or temporary.
FOOD ESTABLISHMENT. An operation that: 1) stores, prepares, packages, serves, vends food directly to the consumer, or otherwise provides food for human consumption, such as a restaurant, satellite or catered feeding location, catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people, market, vending location, conveyance used to transport people, institution or food pantry; and 2) relinquishes possession of food to a consumer directly, or indirectly, through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. Food establishment includes: an element of the operation, such as a transportation vehicle or a central preparation facility, that supplies a vending location or satellite feeding location, unless the vending or feeding location is permitted by the regulatory authority; and an operation that is conducted in a mobile, stationary, temporary or permanent facility or location. This inclusion applies regardless of whether consumption is on or off the premises and whether there is a charge for the food. Food establishment does not include: an establishment that offers only prepackaged foods that are not time/temperature controlled for safety; a produce stand that only offers whole, uncut fresh fruits and vegetables; a food processing plant, including those that are located on the premises of a food establishment; a kitchen in a private home, such as a small family daycare provider or a bed and breakfast operation as defined in the Illinois Bed and Breakfast Act that prepares and offers food to guests; a private home that receives catered or home delivered food; a closed family function where food is prepared or served for individual family consumption; or a cottage food operation.
FOOD SANITARIAN. An individual meeting the requirements of the Illinois Department of Professional Regulation for the position of "Licensed Environmental Health Practitioner" for the purpose of inspecting the preparation, storage, and sale of edible foodstuffs to the general population. The Food Sanitarian shall be appointed by the Village President.
FOOD PURVEYOR LICENSE. A license issued for the preparation, storage, sale or delivery of edible food to the general population, the business having fulfilled Federal, State, County, and Village regulations for such food operation. Such license shall be issued on an annual basis for a processing fee determined and updated from time to time by the Village President and Board of Trustees.
PERSON IN CHARGE. The individual present at a food establishment who is responsible for the operation at the time of inspection.
REGULATORY AUTHORITY. The Village of Schiller Park Community Development Department including all employees, and the Food Sanitarian as appointed by the Village President. Regulatory Authority also includes other Village officers as appointed by the Village President in emergency situations so as to safeguard the health and safety of Village residents.
TEMPORARY FOOD ESTABLISHMENT. A food establishment that operates for a period of no more than fourteen (14) consecutive days in conjunction with a single event or celebration.
VENDING MACHINE. A self-service device that, upon insertion of a coin, paper currency, token, card, or key, or by optional manual operation, dispenses unit servings of food in bulk or in packages without the necessity of replenishing the device between each vending operation. However, a vending machine does not include a device that only dispenses food that is not time/temperature controlled for safety.
('73 Code, § 14-1) (Ord. 87-1647, passed 4-2- 87; Am. Ord. 11-2849, passed 11-22-11; Am. Ord. 18-4076, passed 7-19-18)